Italian: Olive Garden Shrimp Cristoforo
Submitted by 1959
Olive Garden copycat shrimp tossed in homemade basil butter with parmesan and romano cheeses. Restaurant-style Italian pasta ready in 40 minutes at home.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minMiss that Olive Garden shrimp dish? Now you can make it better at home.
The secret is the basil butter: fresh basil whipped with garlic, parmesan, and romano into a fragrant compound butter that melts into a silky sauce.
Plump shrimp get a quick sauté in that butter, then everything gets tossed with fresh linguine.
Chef Tips
- Process basil in batches for even chopping
- Basil butter keeps refrigerated for 3-4 days; make extra
- Don’t overcook the shrimp; 2-3 minutes is plenty
- Pass extra parmesan at the table
Ingredients
Directions
Remove any large stems from basil and wash leaves.
Shake off excess water and dry with paper towel.
Place in food processor; ith blade attachment process until finely chopped.
Process in two batches if necessary to get a uniformly chopped basil.
Remove from processor and reserve.
Place butter in small mixer bowl.
Using an electric mixer, whip butter until pliable.
Add garlic, salt, pepper, parmesan and romano cheeses, and basil; mix until well incorporated.
Basil butter can be used immediately or stored covered in refrigerator for 3 to 4 days.
Cook pasta according to directions, drain well and keep warm.
Melt basil butter in large skillet over medium heat.
Add shrimp and sauté just until done, about 2 to 3 minutes.
Serve over hot cooked pasta.
Pass freshly grated parmesan cheese.
Makes 4 to 6 servings.
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